Dec 13, 2011

I'm in love with the flavor combination of this grilled chicken panini made on Ciabatta bread with melted provolone, arugula and a spicy chipotle mayonnaise.

This sandwich is perfect for lunch or dinner and you can easily prepare this for one or a family of eight!

A panini press is on my Christmas list this year, but not having one has never stopped me from making paninis before. I lightly spray the bread with oil and use my George Forman grill and it's ready in minutes. You could even use a grill pan on the stove and place an iron skillet on top to press it down.

I love panini's! It's a go to meal when I can't get any other ideas for dinner-On a pretty plate with a side salad or dish, just perfect and always makes the family happy. Chipotle mayo sounds yum too!

Oh my, this looks fabulous. Incredibly decicious. I never thought of grilling a panini the way you described with the two pans. One more for my to-do Christmas break cooking list. Lunch time just got more exciting!

1. Stir yeast in warm water in small bowl & let stand 5 min. Meanwhile, mix 3 C flour, salt & sugar in a large mixing bowl. Stir yeast mixture into flour mixture, stir in oil. If you have a mixer with a hook attachment, you can knead in mixer for 5-7 min. Otherwise, knead on flour surface 5-10 min until dough is smooth & springy (dough will be slightly sticky)

2. Place dough in a greased & floured large bowl. Cover & let rise in warm place about 40 min, or until doubled.

3. Push fist into dough to deflate. Place dough on lightly floured surface. Divide dough in half, & shape each half into a ball. Cover and let rise on surface about 40 min, or until doubled.

4. Spray & lightly flour 2 cookie sheets. Stretch each ball of dough into an 18x6 in rectangle by pulling the edges away from each other. Place on cookie sheet, gently flatten with fingers until about 1 in think. Cover and let rise 30 min, or until doubled.

I've just discovered your blog and love it! This in particular looks mouthwateringly good. I only tried chipotle for the first time very recently and haven't managed to experiment with it yet, but I LOVE the idea of mixing it with mayo in this panini. Yum!

Sarah Thank you for the bread recipe, I will be doing this soon. Gina would it be possible for you to add it to your recipe list so it is searchable on your search engine? I would love to be able to find this bread recipe easily!

Oh my goodness! I just made this (with a few minor changes) and this was absolutely fabulous!! I didn't have arugula (not sure I even like it) so I subbed it for some spring mix lettuce and sliced red onions. Made the rest exactly as described. It was delicious!! I consider myself a picky eater, but love a great panini - especially those at Panera Bread and this reminded me of something I would purchase there. I am going to have it again tomorrow for lunch with tomato added. Oh, and I got the ciabatta in rolls at Walmart. I used my kitchen scale to weigh everything and the rolls are exactly 3 oz. They are found in their bakery section. Thank you for such a simple and great recipe!!!! This one is a keeper!

I need some help with this adobo sauce! I've come across it in other recipes of yours but haven't found it at the store. Neither the ethnic aisle or salsa/sauces aisle. I've had various workers at the store hunting for it. I live in Texas so you'd think it would be easy to find. Will you post a pic for us so we know what we are looking for? I love this site Gina. Thanks for everything.

This was as good as something you'd buy in a restaurant, the grill marks and the oozing cheese looked so fancy!! I've never used it before but the arugula was my favorite part! Instead of the chipotle mayo I went with a pesto sauce and added some red onion...SO delicious!

This was fantastic, and SO easy - it was perfect for a quick after work meal and my husband absolutely LOVED it! I think for myself I would like to swap out the mayo/chipolte for a ranch peppercorn, but not the hubby - he loved it as is, and I thought it was great too! I don't have a panini maker so I just stuck a really heavy pan on top of the sandwich on my grill pan and flipped as needed!

Ohhhh my goodness. This was probably one of the best sandwiches I have ever eaten. I used chipotle Tabasco to mix with the mayo, and added red onion and roasted red pepper for some extra color and flavor. I cooked it on my George Foreman, and it came out amazing! I will definitely be adding this into my regular rotation of meals.

We love this sandwich and eat eat about once a week! It's perfect for our leftover chicken breasts. We don't add the mayo though since we both dislike it. Do you know what the calories, points, and other nutritional info would be without adding the chipotle mayo? Thanks!!

I have only been fixing your recipes since we made some major diet changes over the past three weeks! And we love it all! Making the mayo now, but substituted light sour cream for the mayo, which brings the calorie count down considerably from the "full strength" mayo I have. Tastes great with a splash of tapatio to brighten it a bit.

Again another yummy recipe. I found your blog last week and loved the recipes and that you include the WW points. My goal this week is no to eat out and with your recipes I am doing it!! Thank you Gina!!

Made this today and was delicious! Even my 2 year old liked it. Better than a panini in a restaurant. Thanks for the recipe! ( and thank you to my husband for the panini press) if you don't own one its a must :-)

I made this today with my new panini press, and it was delicious. My daughter said after her first bite, "we should have this every night for dinner," followed by "it tastes too good to be 'skinny'". (Of course, I did use full fat provolone cheese, bringing it up to 418 calories.)

Just made this tonight and it is AMAZING!!! I'm not a fan of arugula so I used baby spinach instead and added roasted red peppers on whole wheat ciabatta. Will definitely make again. Thanks for the awesome recipe. I'm makeing your 3 bean turkey chilli this weekend, can't wait!